さなD
The rice used is Yamadanishiki and Akebono from Mimasaka.
It has the richness and a little bit of maturity that is typical of Yamahai, and the umami comes in slowly, with a little bit of astringency.
It is an orthodox junmai-shu, but it has a good sharpness and balance, and it is easy to drink.
It is also a good sake for a meal.
As the temperature rises, the richness and spiciness increase and it becomes heavier.
This is fine, but I like to drink it at around 6-10℃.
I'm not a fan of the slightly peculiar types like Yamahai or aged.
My partner, who doesn't like somewhat peculiar types such as Yamahai or aged, said "I don't dislike this".
According to the information, all the products? According to the information, all of them are "Tank Pressed".
I'd like to try other brands, too!
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